Directions
In a heavy-bottomed pot, melt the butter. Add the onions and thyme and cook over medium-low heat until tender, about 10 minutes. Add the carrots and basmati rice and cook for 5 minutes. Pour in the broth, bring to a boil and then simmer until the carrots and rice are are tender, about 30 minutes. Stir in yogurt. 12 servings